Sloe brandy

Wild fruit brandy from wild sloes from Bulgaria

40 % Vol Alc

vegan vegetarian lactose-free gluten-free

Array
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[herstellung] => Der Schlehenbrand wird durch eine alkoholische Gärung des zuckerarmen Fruchtfleischs inklusive der Steine und anschließender Destillation gewonnen. Dabei sondern die Steine das besondere Bittermandelaroma ab. In unserer Brennerei werden die verlesenen, vollreifen Früchte daher zunächst unter Säureschutz und Sauerstoffausschluss kontrolliert vergoren. Die Destillation erfolgt dann traditionell im Rau- und Feinbrandverfahren. Die aufwendige, doppelte Destillation in kleinen Kupferbrennblasen und die bedachtsame Abtrennung des „Herzstücks“ schonen die Aromen und führen zu einer natürliche Milde. Aus 100 Liter Schlehenmaische mit Steinen erhalten wir 3 Liter 40%igen Schlehenbrand. Für einen Liter Schlehenbrand benötigen wir also ca. 33 kg Schlehen, was den feinen Brand sehr kostspielig macht. Die Filterung erfolgt über Aktivkohle. Bei Abfüllung kommt ausschließlich Wasser zum Herabsetzen zum Einsatz. Es werden keine Aromastoffe oder Zucker zugesetzt. Ebenso wird nicht gestreckt oder verschnitten.
[servierempfehlung] => Pur, als Sour, in anderen Cocktails
[sensorik] => In der Nase ist der Schlehenbrand trocken, klar und intensiv, erinnert an herb-fruchtiges Marzipan, die feine Frucht von roten und blauen Beeren und die Würzigkeit von Heu. Geschmacklich ist er intensiv und feinherb, besticht durch den typischen Mandelton, feine Wildkirscharomatik, komplexe Maripantöne und einen Touch von Kakao und Schokolade. Stark im Antrunk – weich und lang im Abgang.
[pos:notdiscountable] => 0
[pos:choosewarehousespacemanually] => 0
[jahrgang] => 0
[serving-recommendation] => Pure, as sour, in other cocktails.
[sensory-description] => In the nose, the sloe brandy is dry, clear, and intense, reminiscent of tart-fruity marzipan, the delicate fruit of red and blue berries, and the spiciness of hay. In taste, it is intense and slightly bitter, characterized by the typical almond note, delicate wild cherry aromas, complex marzipan tones, and a touch of cocoa and chocolate. Strong on the palate - soft and long in the finish.
[manufacturing] => Sloe brandy is obtained through an alcoholic fermentation of the low-sugar pulp, including the stones, followed by distillation. The stones release a special bitter almond aroma during this process. In our distillery, the carefully selected, fully ripe fruits are first fermented under acid protection and oxygen exclusion. The distillation is then carried out traditionally using the rough and fine distillation method. The elaborate, double distillation in small copper stills and the careful separation of the "heart" preserve the flavors and result in a natural mildness. We obtain 3 liters of 40% sloe brandy from 100 liters of sloe mash with stones. Therefore, producing a liter of sloe brandy requires approximately 33 kg of sloes, making this fine brandy quite expensive. The filtration is done using activated carbon, and only water is used for dilution during bottling. No flavorings or sugars are added, and there is no stretching or blending.
[limitierte_abfuellungen] =>
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Bottle size (ml): 50 ml

350 ml

500 ml

1500 ml

from

12,00 €

This item has variations. Please select the requested variation.

incl. 19% VAT , plus

SKU: 0006

Available immediately

Description

Blackthorn is a wild fruit that blooms in April on thorny bushes - in sunny locations, on calcareous, stony soils, on roadsides and forest edges and rocky slopes. After the first night frosts, blackthorn, also called sloe, breaks down its tannic acid, making the fruits softer and rounder in flavor, so that they can be harvested with difficulty. The small, almost black drupes taste very tart, sour and almost astringent - as a brandy they provide a fine, specific bouquet.

Sensory description

In the nose, the sloe brandy is dry, clear, and intense, reminiscent of tart-fruity marzipan, the delicate fruit of red and blue berries, and the spiciness of hay. In taste, it is intense and slightly bitter, characterized by the typical almond note, delicate wild cherry aromas, complex marzipan tones, and a touch of cocoa and chocolate. Strong on the palate - soft and long in the finish.

Production

Sloe brandy is obtained through an alcoholic fermentation of the low-sugar pulp, including the stones, followed by distillation. The stones release a special bitter almond aroma during this process. In our distillery, the carefully selected, fully ripe fruits are first fermented under acid protection and oxygen exclusion. The distillation is then carried out traditionally using the rough and fine distillation method. The elaborate, double distillation in small copper stills and the careful separation of the "heart" preserve the flavors and result in a natural mildness. We obtain 3 liters of 40% sloe brandy from 100 liters of sloe mash with stones. Therefore, producing a liter of sloe brandy requires approximately 33 kg of sloes, making this fine brandy quite expensive. The filtration is done using activated carbon, and only water is used for dilution during bottling. No flavorings or sugars are added, and there is no stretching or blending.